ADVERTISEMENT
Suggestions
Add a teaspoon of instant coffee to the cake batter to accentuate the chocolate flavor.
You can also make chocolate buttercream frosting for this recipe. Beat together 1 ¼ cups softened butter, 3 ½ cups powdered sugar, ¾ cup cocoa powder, 3 tablespoons heavy cream, ¼ teaspoon salt, 1 teaspoon vanilla extract.
For best results, use Philadelphia cream cheese. You can also use mascarpone instead of cream cheese.
For a quick shortcut, use a chocolate cake mix!
Add texture to the covered cake with chocolate chips, pecans, walnuts, cocoa nibs, chocolate pieces or candy. Create a “crochet blanket” look by adding colorful candy buttons to the cake squares.
Make a keto version of this cake using almond flour instead of flour and erythritol instead of sugar.
Make it gluten-free by using a gluten-free flour blend (or almond flour).
Instead of piping a lattice over the chocolate batter, you can also create a swirl pattern. Use cream cheese mixture and swirl it, using a knife, or use jam, peanut butter, plain cream cheese, or caramel.
Serve the cake covered with fresh whipped cream or ice cream.
How to store covered cake
Since the covered cake contains cream cheese, they must be refrigerated. Store them in an airtight container.
You can also freeze the cake covered. Leave to cool, wrap tightly with cling film and freeze for up to 3 months . Allow the cake to thaw completely before serving.
ingredients
for the cream
Cream cheese
300 grams
Sour cream
2 tbsp
Granular sugar
60 g (1/2 cup)
Starch says more
20 gr
for the cake
All purpose flour
160 g (1 1/4 cups)
Cocoa powder
40 gr
Baking powder
10 gr
Granular sugar
150 g (2/3 cup)
Egg
4 Vegetable
oil 100 ml (1/2 tazza)
Powdered sugar
step by step
Step 1 In a bowl, mix the cheese with the sugar, sour cream and cornstarch.
Step 2 In another bowl, beat the eggs with the sugar and oil.
Step 3 Sift the flour, cocoa powder and baking powder.
Step 4 Mix the batter until smooth.
Step 5 Pour the mixture into a buttered pan.
ADVERTISEMENT
